Process of preparing a buttermilk substitute.



"UNITED STATES PATEN OFFICE.

ARTHUR SAUER, OF ZWINGENBERG, GERMANY.

PROCESS OF PREPARING A BUTTERMlLK SUBSTITUTE.

Specification of. Letters. Patent. Application filedIioirhinbein'].190d. Serial No. 286,295.

Patented March 12, 1907.

To all whom it may concern:

Be it known that I, ARTHUR SAUER, subject of the Grand Duke of Hesse,residing I at Zwingenberg, Germany, have invented a new and usefulProcess of Preparing a Buttermilk Substitute of ConstantlyUniformComposition Ready for Use from skimmed Milk, of which the followin is aspecification.

The skimmed milk, the hy-product m the separation of cream, has till nowfound little use as food, although it contains a great amount ofnourishment in'the form of lactose- Apart from the frequently badquality of the skimmed milk in com-v and albumen.

merce the cause for the neglect of its use is that the public do notrelish the taste of the skimmed milk and the cheap preparations madefrom the latter.

Myprocess has for its object the conversic-n of the skimmed milk underaddition of .ten per cent. milk into buttermilk of con stant taste,composition, and great keeping quality, consequently to produce arefreshing food which is fully equivalent to a good buttermilk in itscomposition.

In the process of preparation the fat conceed slowly or quickly. Thenthere is a( ded while stirring in a well-tinned vessel cap able of beingloosely closed by a wooden cover three per cent. of a freshly-preparedpure culture of bacteria to develop lactic acid and aroma. Acidificationis allowed to proceed at the,

. temperature of 7786 till the milk has obtained a degree of acidity of3 .5--3.6'that is, till ten parts of milk require 3.5-3.6 of onetenthcaustic-soda solution for neutralization. Then comes the most importantpart of my process. In order to avoid the clot ting of the milk onfurther acidification and the loss of the already partly-furmed agreeable fresh aroma, when the milk has reached I claim is the above degreeof acidification it must at I once be cooled to about 64. The most lingoccurs.

I Lactic acid appropriate tem ierature has proved to be 87. If the milslowly further at this temperature, when 7 of acidity are reached a fineeven visible curd- The milk is allowed to stand for some hours longerfor the purpose of still further developing the aroma. Then it has theagreeable fresh taste of buttermilk and does not deposit whey when myprocess is exactly followed. Very unsuitable for my process is skimmedmilk pasteurized a short time, since the still-existing germs tend tothwart the fine curdling and the production of the agreeable aroma.

In order to show in which manner the skimmed milk is altered by theahove-described process, the following analytic oppo sition may serve:

Composition of the used skimmilk.

Aroma, refreshing, such as Aroma, insipid buttermilk.

tion commercial average buttermilk.

As an example oi my process I pasteurize k is allowed to aoidulate.

two hundred parts of fresh skim-milk and twenty parts of milk containing3.5 per cent. fat together ten minutes at 176. The heating process ismaintained at the above rate forty-live minutes. Then the milk is cooledto 77-86 and mixed with three per cent. of the used milk mixture, inthis case like 6.6

arts of -a freshly-prepared pure culture oi iacteria evolving lacticacid and aroma.

This temperature is maintained till the degree of acidity of 3.5-3.6 isobtained. Now

the milk is quickly cooled to 57 and left to acidity further, till theline curdling begins. The milk is allowed to stand three to four hoursat the same temperature, andthen it is ready for use. At a temperatureof 42 the milk retains its agreeable taste for at least four days.

Having nowdescribed my invention, what Process of preparing a buttermilksubsti Q j i 346,697

tute consisting in pasteurizing two hundred parts of skim-milk andtwenty parts of ordiallowing it to acidify further as set forth, as narymilk at 176, cooling the mixture to and for the purpose specified. v7786, mixing with 6.6 parts of a pure I .ARTHUR SAUERL '5' culture ofbacteria for developing lactic acid Witnesses: v I and-j aroma,maintaining this temperature JEAN GRUND, 1 till the degree of .i cidityof 3.5 to 3.6 is ob- CARL GRUND.

tained, quickly coding the milk to 57, and

